Tangy, fermented, cabbages.

This sauerkraut is naturally fermented, preserving beneficial probiotics that aid in digestion and support gut health. The simple ingredients allow the cabbage’s natural flavors to shine, while the salt helps to preserve it and develop its characteristic tangy taste. Enjoy it as a side dish, on sandwiches, or as a topping for a variety of dishes. Making your own sauerkraut at home is both easy and rewarding. It requires minimal ingredients and equipment.

Ingredients

• 1 medium green cabbage (about 2 pounds)
• 1-1.5 tablespoons sea salt or kosher salt
• 1 tablespoon caraway seeds (optional, for traditional flavor)

Equipment

• 1 large bowl
• A large jar or fermentation crock
• Something to weigh down the cabbage (a smaller jar or a fermentation weight)
• A cloth or lid to cover the jar

Directions

1. Prepare the Cabbage
   • Remove the outer leaves of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage.
2. Massage the Cabbage
   • Place the sliced cabbage in a large bowl. Sprinkle the salt over the cabbage.
   • With clean hands, massage the cabbage for about 10 minutes. The cabbage will become limp and release its juices. If you’re using caraway seeds, add them after about 5 minutes of massaging.
3. Pack the Jar
   • Pack the cabbage tightly into a clean jar or fermentation crock. Press it down firmly with your fist or a fermentation tamper as you go to remove air pockets. Pour any liquid released during the massaging process into the jar.
   • Ensure the cabbage is submerged under the liquid. If needed, place a weight on top of the cabbage to keep it submerged. You can use a smaller jar filled with water or a fermentation weight.
4. Ferment the Cabbage
   • Cover the jar with a cloth and secure it with a rubber band or use a lid if you have one that allows gas to escape (an airlock lid is ideal).
   • Place the jar in a cool, dark place (about 65-75°F, or 18-24°C) and let it ferment for 3 to 10 days. Check it daily to ensure the cabbage remains submerged and to taste for your desired level of fermentation.
5. Store the Sauerkraut
   • Once the sauerkraut has reached the desired level of tanginess, remove the weight and cover it with a regular lid. Store it in the refrigerator. Homemade sauerkraut can last for several months when kept refrigerated.

Tips

• The longer you ferment the sauerkraut, the tangier it will become. Taste it after a few days and continue fermenting if you prefer a stronger flavor.
• Make sure all equipment and your hands are clean to avoid introducing unwanted bacteria.

“Welcome to the Church of the Holy Cabbage. Lettuce pray.”
– Author Unknown